Latest Flour Stories

ABERDEEN, S.D. - South Dakota State University researchers are looking for ways to increase the amount of the trace mineral selenium in flour.Flour that is high in selenium could create a market for farmers along the Missouri River, where the selenium content is high, said Padmanaban Krishnan, a cereal chemist at SDSU's Department of Nutrition, Food Science and Hospitality.Krishnan has been studying ways to increase the selenium content in flour for two years. It involves milling...

By Junqueira, Roberto M Rocha, Fabricio; Moreira, Maurilio A; Castro, Inar A ABSTRACT Soybean lipoxygenase addition in wheat bread doughs is widely used to improve the crumb color and rheology but little is known about the variability of the activity of lipoxygenase under diverse breadmaking conditions. Thus the objective of this study was to evaluate how soybean lipoxygenase can affect bleaching, volume, and sensory characteristics of French breads when proofing time and wheat flour...

By Saiah, R Sreekumar, P A; Leblanc, N; Castandet, M; Saiter, J-M ABSTRACT Wheat-flour-based agropolymers are prepared using an extrusion method. The morphology of the native and extruded wheat flours are analyzed by scanning electron micrography (SEM). During plasticization using water (9%, w/w) and glycerol (12.8%, w/w), a change in morphology of native wheat flour occurs. The structure of these materials was investigated by X-ray diffraction (XRD) with special reference to the amount of...

By Xiujin, Zhang; Jinquan, Sun; Zaigui, Li ABSTRACT Diacetyl tartaric acid ester of monoglycerides (DATEM) is a kind of anionic emulsifier. To date, the positive effect of DATEM on the volume of bread has been reported, but the effects on Chinese steamed bread (CSB) quality and other parameters for bread quality are still unclear. The effects of DATEM on the characteristics of dough and the qualities of CSB and bread were investigated. The results showed that, the effects of DATEM on the...

LONDON (Reuters) - Maize was grown and eaten by people living in the Andes in Peru about 1,000 years earlier than previously thought, researchers said on Wednesday. The crop, known as corn in some countries, was first used in Mexico about 10,000 years ago. Although researchers knew it had migrated down to South America, exactly when it was domesticated there was poorly understood. "This is the earliest use of maize in this region of the Andes," said Linda Perry of the Smithsonian...

By Elaine LiesTOKYO -- On weekdays, Hiromi Arai is an electrical engineer. But when the weekend arrives he dons an apron and spends hours making soba noodles.Arai is among an increasing number of Japanese of all ages taking a new interest in soba, traditional buckwheat noodles that have been around for more than 1,000 years.Riding to new heights of popularity as a health food, the earthy noodles are also getting a boost from gourmets, who have set up a course training people to appreciate the...